Ingredients
- 1 garlic clove (minced)
- 3 c soymilk
- 4 c potatoes-cubed
- 10 1/2 oz tofu
- 1 c onion (chopped)
- 8 oz mushrooms (sliced)
- 3/8 c bell pepper
- 3/8 c celery thinly (sliced)
- 1 tb margarine
- 1 tb vegetable oil
- 1 t dill weed
- 1/2 ts tarragon
- 1/4 ts black pepper
1. Saute onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes. Add sliced mushrooms and saute 3 more minutes.
2. Add soymilk, dill weed, tarragon, black pepper, salt and potatoes. Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally.
3. Add pureed tofu; simmer until heated through and serve. Makes about 6 cups. Thin with extra soymilk if soup is too thick. Recipe by Shirley Wilkes-Johnson MM by DEEANNE
